Mix all ingredients together and use in one of the following “variations”.
Drop dough by small spoonfuls onto teflex or parchment-lined dehydrator trays. Press dough to flatten. Dehydrate at 105 degrees for approximately 12 hours or till desired crispness of cookie. Halfway through dehydrating, take cookies off the teflex/parchment sheets and continue to dehydrate till desired doneness.
Variations for Cookie Flavors
Ginger Snaps: To basic recipe add: 1 tsp cinnamon powder, 1 tsp ground clove, 1 ½ tsp ginger powder, ¼ cup molasses, more honey to desired sweetness
Chocolate Cookies: To basic recipe add: 2-3 Tbsp raw cacao powder, more honey to desired sweetness, cacao nibs, and or chopped nuts if desired
Graham Cracker” / Cinnamon cookies: To basic recipe add: 1 tsp raw cacao powder and 1 tsp cinnamon powder These can be made into individual cookies or spread into a square and scored to make squares or shapes.
Orange Spice Cookies: To basic recipe add: ¼ cup lemon juice, 1 orange (peeled), ½ tsp cinnamon Blend orange with lemon juice and add to pulp and cinnamon.
